- Milk - 1 Glass
- Eggs of chicken - 2 pieces
- Butter - 100 Grams
- Flour - 400 Grams
- Raisins - 500 Grams
- Sugar - 5 Teaspoons
- Vegetable oil - 100 Milliliters
We begin, of course, with the test. We pour into a bowl a glass of cold milk, there we drive a couple of eggs. Stirring. Add the melted butter to the resulting mass. Stirring. We begin to mix the flour in small portions. First, mix with a spoon, and when the dough becomes more elastic - begin to knead with your hands. From the resulting test, we form a ball, which is covered with a napkin and left in a warm place for 40 minutes. After 40 minutes, divide our dough into approximately 12 balls of the size of a chicken egg, each of which is rolled out to approximately the size of the frying pan in which we will fry. The frying pan should be large enough, as the lavash in size is correlated with chebureks. For one half of the rolled dough, spread some of the raisins, sprinkle it with sugar. We form the lavash, carefully covering the edges. For beauty, you can walk around the junction with a special knife for chebureks. Fry like a chebureki - in a large quantity of heated oil, from both sides to a golden color of the dough. Finished lavashi is cooled (they are not served hot), after which they are suitable for consumption. Bon Appetit!
Servings: 12